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Show fplOF MEREST T0 fid IK HOUSEWIFE Candied ginger, diced and com. bined with chilled fruits makes tasty cocktail. A stick of wax and a brush of oil will do much to take the curst off furniture scratches. The wax will fill in the scars and the oil will darken the wax. Bits -of leftover jelly are good used fot stufling baked fruits, topping top-ping baked or steamed pudding or spreading over chops or roasts just before serving. When buying sheets always allow al-low at least 10 inches on each side and top and bottom, as the bed will never stay neat with sheets that are too short. Preserves of all kinds, more especially if they are in glass bottles, bot-tles, should be stored in a dark " place. They quickly deteriorate in flavor if kept in a light place. To make chiffonade dressing mix one tablespoon chopped onion, two tablespoons chopped cooked beets, two tablespoons chopped sweet pickles and one hard-cooked egg, diced, to one-half one-half cup of French dressing. This dressing is tasty to serve on head lettuce or diced vegetable salads. Black stockings will not loso their color in the wash if they are soaked for several hours in warm soapsuds to which a little turpentine has been added. When you are basting roast beef, a tablespoon of brown or white sugar added to the gravy improves the flavor and color. Salt should never be added to etews, soups and boiled meats until un-til after they are cooked. If put in at first it toughens the fiber of the meat and takes out the juices. Bell Syndicate. WNU Service |